Why You’ll Love This Recipe

• A complete meal made in a single skillet, minimizing cleanup.
• Utilizes common, budget-friendly pantry staples.
• Ready in about 30 minutes from start to finish.
• Naturally vegetarian, gluten-free (without bread), and packed with nutrients.
• Easily customizable with different spices, vegetables, or cheeses.

Equipment You’ll Need

• Large skillet with a lid (10-12 inch cast iron or non-stick works best)
• Chef’s knife
• Cutting board
• Wooden spoon or spatula
• Small bowl (for cracking eggs)

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, stemmed, seeded, and diced
• 3-4 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (or more, to taste)
• 1 (28-ounce) can crushed tomatoes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, freshly ground
• 4-6 large eggs
• 1/4 cup crumbled feta cheese, for garnish
• 1/4 cup fresh cilantro or parsley, chopped, for garnish
• Crusty bread or warm pita, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Add the minced garlic, paprika, cumin, and cayenne pepper to the skillet. Cook for another minute, stirring constantly, until the spices are fragrant.
3. Pour the can of crushed tomatoes into the skillet. Season with salt and black pepper. Stir everything together and bring the sauce to a simmer.
4. Reduce the heat to low, allowing the sauce to gently simmer and thicken for about 10 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan.
5. Using the back of a spoon, create small wells in the tomato sauce for the eggs. Gently crack one egg into a small bowl and then slide it into one of the wells. Repeat with the remaining eggs.
6. Season the eggs lightly with a pinch of salt and pepper. Cover the skillet with a lid and let it cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for a few minutes longer.
7. Remove the skillet from the heat. Garnish generously with crumbled feta cheese and fresh cilantro or parsley.
8. Serve immediately, directly from the pan, with plenty of crusty bread or warm pita for dipping into the sauce and runny yolks.

Expert Cooking Tips

• For a richer, deeper flavor, use high-quality canned tomatoes like San Marzano. The taste difference is noticeable.
• Don’t rush the simmering process. Allowing the sauce to thicken concentrates the flavors and prevents a watery final dish.
• Keep a close eye on the eggs. They can go from perfectly runny to hard-boiled in a minute. Check them after 5 minutes and decide how much longer they need.
• Crack eggs into a separate small bowl first. This prevents you from getting eggshells in your sauce and makes it easier to place them neatly into the wells.

Substitutions and Variations

Feel free to customize this recipe. You can use a yellow or green bell pepper, add chopped zucchini or eggplant with the onions, or stir in a cup of spinach at the end. For a smokier flavor, use smoked paprika. If you don’t have feta, goat cheese is a delicious alternative. To make it vegan, omit the eggs and feta and stir in a can of drained chickpeas for the last 5 minutes of simmering.

Common Mistakes to Avoid

The most common mistake is creating a watery sauce. Be sure to let the tomato mixture simmer and reduce until it’s thick enough to hold the wells for the eggs. Another pitfall is overcooking the eggs; the beauty of Shakshuka lies in the runny yolk mixing with the sauce, so pull it from the heat when the whites are just set. Finally, don’t under-season. Taste the sauce before adding the eggs and adjust salt, pepper, and spices as needed.

Serving Suggestions

Shakshuka is best served hot, straight from the skillet, placed in the center of the table for communal dining. The essential accompaniment is a carbohydrate for dipping—crusty sourdough, warm pita bread, or challah are all excellent choices. For a more complete meal, serve it with a simple side salad of cucumber and tomato with a lemon vinaigrette, or a dollop of plain yogurt or labneh to cool the spice.

Storage and Reheating Tips

Shakshuka is best enjoyed immediately. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the egg yolks will cook through and become firm upon reheating. Reheat gently in a skillet over low heat or in the microwave.

Frequently Asked Questions

Can I make Shakshuka ahead of time?

You can prepare the tomato sauce base up to 3 days in advance and store it in the refrigerator. When you’re ready to serve, simply reheat the sauce in a skillet until simmering, then proceed with adding the eggs as directed in the recipe.

Is Shakshuka very spicy?

The spice level is completely up to you. This recipe uses a moderate amount of cayenne for a gentle warmth. You can reduce or omit it for a mild version, or add more cayenne, a pinch of red pepper flakes, or even a chopped jalapeño for a spicier kick.

What is the difference between Shakshuka and ‘Eggs in Purgatory’?

They are very similar dishes! Both feature eggs poached in a tomato sauce. The primary difference is in the seasoning. Shakshuka typically uses Middle Eastern and North African spices like cumin and paprika, while the Italian ‘Uova in Purgatorio’ (Eggs in Purgatory) is seasoned with Italian herbs, garlic, and often a lot of red pepper flakes for heat.

Conclusion

There you have it—a stunning, flavorful, and incredibly satisfying meal that proves you don’t need a fat wallet or a culinary degree to eat well. One Pan Shakshuka is more than just a recipe; it’s a versatile template for a perfect meal, any time of day. So grab a skillet, gather your ingredients, and get ready to discover your new favorite way to eat eggs. Enjoy every last saucy, delicious bite.